Gnocchi Gratin with Gorgonzola Dolce

Name: Gnocchi Gratin with Gorgonzola Dolce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps fine dried breadcrumbs; 1 large egg; 1 large egg yolk; 237 milliliters all-purpose flour plus more; 1 1/4-thick slice fresh ginger; 113 grams Gorgonzola dolce or other mild blue cheese; 237 milliliters heavy cream; 1 teaspoon kosher salt plus more; 1 teaspoons freshly grated nutmeg; 170 grams Parmesan, finely grated, divided; 1 sprig rosemary; 454 grams russet potatoes; 2 Tbsps (1/4 stick) unsalted butter, room temperature, divided

Gnocchi Gratin with Gorgonzola Dolce might be just the side dish you are searching for. One serving contains 525 calories, 21g of protein, and 33g of fat. This recipe serves 6. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. If you have egg yolk, breadcrumbs, parmesan, and a few other ingredients on hand, you can make it.

Instructions

Place potatoes in a large pot.

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Potato

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Pot

Add water to cover by 1";bring to a boil, reduce heatto medium, and simmer untiltender, 25–30 minutes.

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Water

Drain;set aside and let cool slightly.Peel potatoes. Pass throughricer or a food mill or sieve,into a large bowl.

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Potato

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Sieve

Bowl

Whisk eggand egg yolk in a small bowl toblend.

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Egg Yolk

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Whisk

Bowl

Add egg mixture, 1/3 cup

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Egg

Parmesan, 1 cup flour, 1 teaspoonsalt, and nutmeg to potatoes.Using your hands, gentlymix to form a soft but not stickydough.

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Parmesan

Potato

Nutmeg

All Purpose Flour

Transfer dough to afloured surface. Gather into aball, then divide into 4 pieces.

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Dough

Line a rimmed bakingsheet with parchment paper;dust with flour. Working with1 piece at a time (keep other pieces covered with a dampkitchen towel), roll dough intoa 24"-long rope.

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Dough

All Purpose Flour

Roll

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Baking Paper

Cut crosswiseinto 1" pieces. Working with1 piece at a time, press lightlyon gnocchi with the back of thetines of a fork and gently rollgnocchi to create ridges on1 side.

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Gnocchi

Roll

Place on prepared bakingsheet and lightly dust with flour.DO AHEAD: Can be made 4hours ahead. Cover and chill.Cover and chill remaininggrated cheese.

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Cheese

All Purpose Flour

Bring cream, rosemary,and ginger to a boil in a smallsaucepan.

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Rosemary

Ginger

Cream

Remove fromheat; cover and let steep for30 minutes. Set aside.

Preheat oven to 375°F. Bringa large pot of salted waterto a boil. Working in batchesof about 12 at a time, cookgnocchi until they float to thesurface, 2–3 minutes. Using aslotted spoon, transfer gnocchito a baking dish coated with1 tablespoon butter.

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Butter

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Baking Pan

Oven

Pot

Mix 3 tablespoons Parmesan,remaining 1 tablespoon butter, andbreadcrumbs in a small bowl.Strain reserved cream mixtureinto dish all over gnocchi. Breakoff small pieces of Gorgonzola; scatter over.

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Gorgonzola